Fresh Tricholoma matsutake has a short shelf life and strong timeliness. It can only be stored for three days at room temperature, and it contains protein, human fat and various carbohydrates, including 8 kinds of carbohydrates necessary for the body. The most delicious taste buds can be obtained by cooking extremely fresh things in a simple way! The most simple cooking method is selected, which preserves the nutritional components of Tricholoma matsutake to a large extent, and also preserves the unique taste and smell of Tricholoma matsutake.
How to eat fresh Tricholoma matsutake
Method 1: Tricholoma matsutake sashimi
Method:
1. Clean Tricholoma matsutake and slice it;
2. Make dipping material according to my taste;
3. eat! Sweet and refreshing Matsutake sashimi!
Tip:
Choose tender Tricholoma matsutake. After cutting Tricholoma matsutake, put it in the refrigerator for a while, and it will taste better.
Practice 2. Fry Tricholoma matsutake in salt-free yellow oil
Practice:
1. Clean Tricholoma matsutake without cutting it too thin, about 4mm up and down;
2. Melt the unsalted butter in the wok with slow fire; Add Tricholoma matsutake and fry until golden brown on both sides;
3. Sprinkle a little salt or black pepper and crush it.
Tip:
It is best to use a wok and fry the unsalted butter with warm fire. Sprinkle salt on the pan.
Practice 3. Grilled Tricholoma matsutake
Practice:
1. Clean Tricholoma matsutake and slice it;
2. Smear Tricholoma matsutake flakes with a little oil and put them on a charcoal stove for roasting;
3. When Tricholoma matsutake is discolored and rolled, sprinkle with a little salt and you can take it.
tip:
it is recommended to use light oil, such as vegetable oil.
method 4. Tricholoma matsutake rice
method:
1. After washing the rice, add about 1.2 times of water and soak for 3 minutes.
2. Carrot cleaning hob block and chopped shallot; Clean Tricholoma matsutake, cutting two Tricholoma matsutake hob blocks and one Tricholoma matsutake into pieces;
3. Put a small amount of oil in the wok. After the oil is burned, add the diced Tricholoma matsutake into the wok, add appropriate salt seasoning, stir evenly and turn off the fire.
4. Transfer the fried Tricholoma matsutake and carrot to the rice cooker, add a tablespoon of soy sauce, and then start cooking to cook Tricholoma matsutake rice.
5. Take another pot, add a small piece of salt-free butter, and when the water temperature is 6% hot, put the sliced Tricholoma matsutake, sprinkle with appropriate salt seasoning, turn it over and sprinkle with appropriate black pepper, crush it, and fry it until it is cooked.
6. Place the cooked Tricholoma matsutake rice on a plate, cover it with two pieces of fried Tricholoma matsutake, and sprinkle with a little chopped chives to serve.
Tip:
If the rice is stewed dry, the flavor will be stronger; In the case of eating, you can sprinkle some green onions to refresh yourself.
Method 5: Tricholoma matsutake spaghetti
Method:
1. Fresh Tricholoma matsutake doesn't need to scrape off all the skin, just scrape off the soil;
2. firstly, relax the boiling of spaghetti and reserve it;
3. Take out the pan and put it into the home-cooked dish with salt-free butter, garlic and bacon for one minute;
4. Add Tricholoma matsutake, and add a small amount of boiling water to the home cooking for 2 minutes;
5. Add whipped cream and seasoning and cook until the juice is thick.
6. Sprinkle chopped basil, cabbage and tomato sauce on the plate and eat!
Tip:
Sprinkle some basil and black pepper to freshen up.
Practice 6. Stewed beef with Tricholoma matsutake
Practice:
1. Clean the fresh Tricholoma matsutake and cut it into pieces; Cut beef and mutton into slices and marinate for 15 minutes;
2. Slice green and red pepper, cut onion into strips, dice yellow rice pepper, and cut garlic into rice;
3. After boiling the oil in the pan, put the beef and mutton into the pan, and quickly slide off the color. Add some oil to saute shallot ginger, add rice pepper and soaked ginger to saute, add green pepper and Tricholoma matsutake to adjust salt and stir-fry;
4. Stir-fry beef and mutton, and convert to secondment.
Tip:
Keep a small amount of ginger slices and shallots in mind, otherwise the taste and fragrance of Tricholoma matsutake away.